Braised Chicken Thighs with Capers
1 lb. new potatoes
8 skinless, bone-in chicken thighs
salt and pepper to taste
3 T. olive oil
1 shallot finely chopped
1/4 cup capers, rinsed and coarsely chopped
3/4 cup chicken broth
1 T. sherry vinegar
1 T. lemon juice
2 T. chives, cut into 1-inch pieces.
Clean and quarter the potatoes. Place them in a bowl of cold water.
Wash chicken under cold water and pat dry with a paper towel.
Season with salt and pepper
Heat the oil in a large heavy skillet.
Sear the thighs until browned on bot sides, 2 to 3 minutes per side.
Remove chicken to a plate.
Drain the potatoes and pat dry with a paper towel.
Add them to the hot skillet, cut side down, and cook till lightly browned.
Remove to a plate and cover to keep warm.
Add the shallot and capers to the skillet and quickly saute, for about 1 minute. Stir in the chicken broth,, vinegar and lemon juice, scraping up the browned bits fromthe pan.
Add the chicken back to the pan, and bring to a gentle simmer. Cover with a tight lid.
Cook the chicken until tender about 25 to 30 minutes. Add the browned potatoes to the pan during the last 15 minutes of cooking.
Arrange the chicken and potaotes to a platter. Taste the sauce to check for seasoning, then bring to a simmer and cook for a minutes.
Spoon sauce over chicken and sprinkle with chives. Serve immediately.